By Paul Hunter

Aperitif

Champagne Gonet Reserve Brut, 12% abv.
From Le Mensil in the heart of the Champagne appellation. Pale gold colour with great clarity and brightness and fine bead. The luscious fruit flavours developed in the mouth. This elegant bubbly was a blend of Pinot Noir 60%, Chardonnay 30% and Pinot Meunier 10%.

Boston Lobster Salad
Mas de la Rouvière Rosé, 2007, 13.5% abv.
From Bandol, Provence.
Grenache grape. A light pink colour with a berry fruit nose and a fresh fruit palate supported by a good backbone of acid. A very good match with the lobster.

New Zealand Snapper
Tokay Pinot Gris “Les Fromenteaux” 2005, 13% abv.
Produced by Josemeyer, Fronteau in Alsace. Bright gold and a spicy fruit nose. A mouth filling nutty fruit palate with fine balance and structure.
These wonderful flavours competed somewhat with the delicious fish.

Kurobuta Pork Cheeks
Savigny les Beaune, Moillard. 2004, 13% abv.
A ruby red Pinot Noir from Burgundy. Aromas of dark rich fruit followed by a nicely balanced fruit acid palate. This wine developed well in the glass and rewarded with a lingering firm tannin finish.

Pre-Dessert, Floating Island, Meringue/Passion Fruit Sorbet
Rum Matusalem, Cuba. 40% abv.
Sweet tropical nose and a deep gold colour with a fruity spirit flavour. A good pairing with the pre-dessert.
This rum is made by the solera blending process where rums of different ages are arranged in a system of tiered casks where the youngest is on the top and the solera casks are at the bottom. When the solera casks are considered ready a limited amount of the rum is bottled and rum from the next lowest tier is blended with the remaining solera and so on up through tier. This Solera was 15 years in the cask.

Crème Brulée
Rum Diplomatico, Venezuela. 40% abv.
Dark orange colour with aromas of fermented pineapple and nuts. The smooth palate had a caramelised sugar/nutty flavour and a drying finish.
An inspired match with the dessert.

By Paul Hunter

Aperitif
Cremant d’Alsace, Brut rosé 12% abv.
From Cave Vinicole Wolfberger.
Light salmon colour and a delicate fruit nose. Fine bubbles with crisp liveliness in the mouth. A very refreshing starter.

Shellfish mélange
Moulin des Costes, 2007, 13.5% abv.
A blend of Vermentino and Roussanne grapes from Domaine Bunan, Bandol AOC, Provence.
Bright pale gold colour, floral, fresh fruit aromas. A light fruity palate and a clean acidic finish.

Poultry broth
Gewurztraminer Les Archenets, 2000, 13.5% abv.
Produced by Domaine Josmeyer, Alsace.
Deep gold and a spicy fruit nose. The palate was well balanced with melon flavours supported with firm acid.

Hokkaido scallops
Le Petit Merle Aux Alouettes 2007, 14% abv.
This wine from Domaine Alain Chabanon, Languedoc-Roussillon AOC, is a blend of Merlot 90% and Carignan 10%. The colour was dark red and it had a rich berry fruit aroma. There was just enough tannin to add to the body and structure with spicy fruit and cloves on the palate. The finish developed in the mouth with lingering tannins.

Ballotine of farm chicken
Cuvée Serre Courrent, 2004, 13.5% abv.
Château Bizard, Coteaux du Tricastin, Côtes du Rhône AOC.
A blend of Syrah and Grenache.
Clear ruby colour with wood aromas dominating the fruit on the nose. There were sweet ripe fruit flavours followed by soft tannins in the finish.

Beef cheek
Cuvée Combe d’Enfer, 2004, 13.5% abv.
From Château Signac, Rhône Villages, Chusclan AOC.
A complex blend of Syrah 45%, Grenache 30%, Cinsault 10%, plus smaller quantities of Carigan, Counoise and Bourboulenc grapes.
Dark garnet colour with an intense fruit nose. There were strong fruit flavours with well balanced tannins through to the finish. This full bodied wine was matured for 12 months in concrete vats with no oak contact.

Chocolate with coconut 2009
Vin Doux Naturel 2003, 16.5% abv.
Late picked Grenache produced by Domaine de la Somade, Côtes du Rhône, Rasteau AOC.
Distinct orange colour with luscious fruit flavours and a warm alcohol / acid finish.
An interesting dessert wine that went well with the chocolate and coconut dessert.

By Paul Hunter

Aperitif
Louis Sostène, Brut Premier Cru, Champagne, 50% chardonnay, 25% pinot noir, 25% meunier, 12% abv.
Bright gold colour with abundant bubbles. A medium bodied wine, yeasty aroma and a good balance of fruit and acid. A very good start to the lunch.

Pitan Tofu (Century Egg Tofu)
Domaine de Souch, Petit Manseng, 13% abv.
From Béarn, Juraçon, South West France, this wine was a golden colour with intense fragrances of citrus and flowers, lots of citrus fruit on the palate finishing with a balance of acid and citrus flavours.

Tai Shirako (Seabream Milt)
Manotsuru Daiginjo, Sake, 16% abv.
Clear spirit with floral aromas and a creamy almond flavor that finished clean and dry.

Fugu Mirin Boshi/Ehire (Grilled Fugu and Stingray)
Karakuchi Ginjo, Sake. 16% abv.
“Karakuchi” means dry. Pine nut fragrance, rice spirit flavours with a light clean finish.

Sashimi
Josmeyer Mise du Printemps, Pinot Blanc, Alasce, 2005, 12.5% abv.
Pale gold colour with a soft fruity nose that developed on the palate with well balanced acid that carried through the clean, crisp finish.

Isaki (Grunt Fish)
Namachazoushu, Sake, 15% abv.
The name means long, fresh taste which it did have with classic rice spirit flavours and a dry finish.

Unagi Imo Tofu (Mountain Yam with Sea Eel)
Josmeyer Pinot Gri-Gris, Alsace, 2005, 12.5% abv.
Pale gold colour with a nutty fruit aromas and apple flavours on the palate. The wine was well balanced and finished cleanly.

Fukahire Kani Chawan (sharksfin & crab egg custard)
Junmai Tsuru, Sake, 16% abv.
Nutty, spirit flavours and a soft acid finish.

Takenoko Tempura (Bamboo Shoot Tempura)
Nama Junmai Daiginjo, Sake, 17% abv.
Some wood fragrance, strong acid, fruit flavours and slight sweetness. Lingers with an acid finish.

Sushi
Manotsuru “Maho” Daiginjo, Sake, 16.5% abv.
National Sake Gold Medal winner. Made from Yamada-nishiki, the best sake rice. Clean fresh aromas, full bodied and well rounded on the palate with a complexity of flavours and a crisp, elegant finish. A very good sake.

Dessert (Citrus Jelly with Yuzu Sorbet)
Kiku Masamune, Plum liqueur wine, 8% abv.
A balanced sweetness that matched the dessert.

By Paul Hunter

Aperitif
Wolfberger Cre`mant d’Alsace Rose´ NV. 12% abv.
Delicate salmon colour, plenty of small bubbles. Light strawberry aromas with a creamy mouthfilling mousse and a soft acid finish. The wine was made from 100% Pinot Noir.

Tomatoes in sesame sauce
Domaine Houchart White Blend, 2007, 12.5% abv.
This Domaine in the Co^tes de Provence appellation is owned by Genevie`ve the wife of Je´ro^me Quoit, whose name appears on the label. The wine is a blend of Vermentino (a white grape originating in Spain and known in France as Rolle) and Clairette a traditional Provencal white grape. A bright green/gold colour with floral aromas and grapefruit and mineral flavours on the palate. Very short light acidic finish.

Foie gras somen
Puligny Montrachet, Goichot, 2002, 13% abv.
This Bourgone appellation is famous for its exceptional Chardonnays and some exceptional prices. The wine had a pale gold colour with a melon fruit nose. The palate had the typical buttery chardonnay texture but seemed to lack balance. The finish was light fruit/acid. A drink now wine.

Zhenjiang pork spareribs
Chateau Marqius de Calon, 2002, 12.5% abv.
This Saint-Estephe red is the second label of the northernmost classed growth in Bordeaux, Calon Segur. A brick red colour and a rich fruit nose, however the fruit did not develop in the mouth where tannins and acid were more pronounced.Tannins were pleasant on the finish. The ribs could have supported a bigger bodied wine.

Oolong tea smoked chicken
Chateau Ferran, 2004, 12.5% abv.
The Chateau is located in the Pessac-Le´ognan appellation, southern Bordeaux. It has received ‘Agriculture Biologique’ accreditation for producing wine organically. This wine is 80% Merlot and 20% Cabernet Sauvignon. An intense cherry colour with a red fruit and slightly smoky aromas. A medium bodied wine with nicely balanced fruit and tannins on the palate. Quite a long finish with lingering tannins.

Furong chicken soup
Domaine du Vieux Lazaret, Chateauneuf-du-Pape, 2005, 14.5% abv.
The origin of the name Vieux Lazaret dates back to the 18th century where existed in the village of Chatea^uneuf-du-Pape a lazaret or hospice for the sick. The Domaine in the southern Rho^ne is now owned by Vignobles Je´ro^me Quiot. This red wine is 60% Grenache noir, 30% Syrah and 10% Mourve`dre. A ruby-red colour and deeply scented spicy aromas. The palate was a well balanced mix of rich fruit, acid and tannins. The high alcohol was noticeable in the warm fruity finish. This wine should have a long life.

Dan Dan noodles
Domaine Houchart Rose´, 2006, 13.5% abv.
From ‘Cotes de Provence’ a blend of 35% Grenache, 25% Syrah, 20% Cinsault, 10% Cabernet, 5% Mourve`dre and 5% others.
Light pink colour with a light berry bouquet, fresh acidity and a dry finish.

Xi Yan signature tang yuan in old ginger soup
Vieille Prune des Trois Rois, 40% abv
A Grappa style ‘Grande Liqueur’. The strong alcohol was a good balance with the ‘tang yuan’.

By Paul Hunter

To be read with the menu.

Aperitif
Cremant de Bourgogne, Charton, Clos St Nicholas
Bright gold colour, soft fruit & good bead.
From Co?tes de Nuits, Chardonnay, 13.5% alc.
A perfect starter.

First Courses
Floc de Gascogne White
From Bordeaux region Aquitaine, Appellation Floc de Gascogne.
A blend of three whites: Colombard, White Ungi & Gros Manseng,
and some Armagnac to give 16.5% alc. A dull gold colour and a sweetness, probably from the Manseng.
Most thought it went well with the first courses.

Hot pot Foie Gras
Domaine du Salvard, Le Vieux Clos, Appellation Cheverny, Loire Valley, 2006, 12.5 alc.
Blend of Sauvignon 85% & Chardonnay 15%, this blend is not usual in Sancerre. Pale gold colour with the Sauvignon fruity nose/palate & mild acid finish.

Shiitake soup & Coral trout
Trousseau, Rolet Pere et Fils, 2003, 13% alc.
From the Arbois AOC in Jura – east of Burgundy.
Brick red colour, light fruit nose & palate & a soft acid, tannin/acid finish. A good light red for the soup & fish.

Lamb shoulder
Les Allees de Canetmerle, 2002, 12.5% alc.
From young vines in Haut Medoc, AOC, Bordeaux. Bright red colour, oakey nose, soft fruit & a grippy tannin finish. The lamb would have supported a bigger red.

Frome d’ Ambert
Floc de Gascogne Red 16.5% alc.
The red version of our first wine. A dull red colour with a sweet spirit nose & big mouthfilling fruit. Goes well with dessert.